All I want for Christmas is Chateaubriand

The Apex of Beef Steak is the Filet Mignon.  The only thing that trumps that is the Chateaubriand, a filet of the Beef Tenderloin treated with exceptional care.  This is what French Kings eat.  It is the Acme of Herd Animal Cuisine.  Pair this with some Mushroom Gravy, or a Red Wine Reduction, and it is Nirvana on a Plate...

Its also really damn expensive, but worth it for Christmas Dinner.  I bought a trimmed Beef Tenderloin to save some time, and, I guess, spend some more money.  Well, besides that, I wanted to work on my technique for preparing a Highfalutin French Meal for Christmas.  My in-laws were very happy about it.  What I did is sort of biased toward Texas, of course.

So I took the trimmed Beef Tenderloin, and give it my usual Adams Spice Rub.  This is the Rub that I use on the Pork I usually make.  Its Salt, Pepper, Chile Powder, Garlic, Onion, Cumin, and Paprika.  Light, not too much, because it is only on the outside.  You don't want to overpower the Beef Tenderloin itself, or the Pecan Smoke Flavor.

Then I tied it up with Butcher's Twine to keep it a little more uniform in the Smoker.  I trimmed the excess twine, and then it went into the Pecan Smoke it went for a couple hours.  I started this at around 8 AM, and then didn't even get to try it until 2 PM, agony, why?  But, when I did get to taste it...  It was perfection..

 Here I have put the Chateaubriand into Lunch Buckets, LOL!  Maybe I have set a precedent...